📋 Instructions

1. 1Heat the Oven — Preheat your oven to 350F (175C) and line two baking sheets with parchment paper. A hot, even oven is what gives these cookies their soft centers and lightly crisp edges.
2. 2Mix the Dry Ingredients — Whisk together the flour, baking soda, ginger, cinnamon, and cloves in a medium bowl. Set it aside so the spices are evenly distributed before they hit the wet mixture.
3. 3Cream Butter and Sugar — Beat the softened butter and brown sugar in a large bowl for about 2 minutes until light and fluffy. Scrape down the sides, then beat in the molasses and egg until smooth and glossy.
4. 4Combine the Dough — Add the dry ingredients to the wet in two additions, stirring just until no flour streaks remain. The dough should be soft and slightly sticky, not stiff.
5. 5Make the Cheesecake Filling — Beat the softened cream cheese, granulated sugar, and vanilla until completely smooth with no lumps. Chill it in the fridge for 20 minutes so it holds its shape when scooped.
6. 6Stuff the Cookies — Scoop 2 tablespoons of dough, flatten it in your palm, and press a teaspoon of the chilled filling into the center. Pinch the dough closed around it, roll into a ball, and set it on the lined sheet, spacing cookies 2 inches apart.
7. 7Bake Until Set — Bake at 350F (175C) for 11 to 13 minutes, until the edges are golden brown and set but the centers still look slightly soft. The cookies will feel barely firm to the touch and continue setting as they cool.
8. 8Cool and Serve — Let the cookies rest on the hot pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve slightly warm for the creamiest center.